Fresh Direct delivered 4 bone-in pork chops.
Making everything stretch as much as possible:
Meal #1. Season 2 chops with salt & pepper & garlic salt. Heat a cast iron skillet on medium high heat, brown both sides with no oil until forms a golden crust on each side. Place in a preheated 400 degree oven for 5 minutes. Remove and let rest for 5 minutes. In the skillet, add a little butter, balsamic vinegar and scrape pan to incorporate crispy cracklings. Serve sauce over pork chops with rice & peas.
Meal #2. Brown 1 chop on both sides on the bottom of a stock pot. Use a little olive oil. Add 1 can whole Cento tomatoes, season with oregano, basil, garlic salt, ground pepper, pepperoncini flakes. Bring to boil. Cover and simmer for 1 hour. Uncover and simmer until sauce is thick and pork chops fall apart, tender and moist. Serve with pasta and grated reggiano parmesan/ romano cheese.
Meal #3. Brown the remaining pork chop and cut into small pieces. Use any leftover pork from meal #1 and cut up as well. In a large sauce pan, brown 1 sliced onion, the pork, and a sliced bell pepper and a sliced chili pepper. Add 1 can black or kidney beans. Stir. Add 1 jar favorite salsa. Stir. Season if necessary depending on the salsa with a little cumin and cayenne. Stir. Cover and simmer for an hour. Uncover until thickens for a chili dip or in a bowl with grated cheddar.